* Exported from MasterCook *
Buns, Old Bay
Recipe By :Alyssa
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (between 110-115F)
1 tbsp active dry yeast -- or 2 1/4 tsp instant yeast
3 1/4 cups all-purpose flour -- divided
1/4 cup olive oil
2 tbsp honey
1/2 tsp garlic powder
1 tbsp Old Bay seasoning
2 tsp salt -- divided
Homemade Old Bay buns - perfect for sandwiches, burgers - or just
ripping off pieces and snacking. These rolls contain all of the
features you'd hope for in a bun. For starters, they have a hearty
crust that juxtaposes perfectly with their soft and springy interior.
You can taste a hint of the olive oil and a slight zip from the Old
Bay and garlic powder. But not too much zip that it gets it the way
of whatever flavor you've got going on between the two bun halves.
You can freeze half the batch and defrost over the next few weeks
when you're in serious need of a homemade bread fix.
In the bowl of a stand mixer, pour water, then yeast. Using a whisk,
stir in 1/4 cup of the flour. Let mixture alone for approx. 10
minutes, or until it is frothy and yeast has activated. Add olive
oil, honey, garlic powder, Old Bay seasoning, and 1/2 tsp of the salt
and whisk again until all ingredients are integrated. Add the rest of
the flour (3 cups) and salt (1 1/2 tsp), and mix (preferably with
dough hook) on low speed until mixture takes the form of a solid
dough, approx. 2 to 3 minutes.
Cover bowl with plastic wrap or a damp cloth towel and let dough sit
for 20 minutes before continuing. Flip dough over and continue
kneading on low speed for a few more minutes, until dough is more
solidified and is smooth.
Grease a separate bowl and transfer dough from mixer to greased bowl.
Brush top of dough with a bit of olive oil. Cover tightly with
plastic wrap and place bowl in a warm place for dough to rise. You
want the dough to double, which should take approx. one hour (more or
less given the temperature of your kitchen)..
Once dough has doubled, grease a baking sheet and set aside. Place
dough on another work surface and push down to reduce air bubbles
(extra kneading is not necessary). Separate dough into eight equal
sections, and work each section into a circular shape by transferring
dough back and forth in your hands. Place each dough ball at least 1
1/2" apart on baking sheet. Cover rolls on baking sheet with plastic
wrap (loosely) and let rise again for 35 to 40 minutes. Preheat oven to 400F.
Once oven has preheated and rolls have risen for the second time,
sprinkle tops of rolls with a little bit of flour and snip an "x"
into the tops of rolls with kitchen shears (optional). Bake for 15 to
18 minutes, or until crust of rolls are golden brown and rolls are
cooked through. Remove to wire rack to cool. Rolls can be served warm
or room temperature.
Notes:
Rolls can easily be frozen for up to one month.
Adapted from "Pesto Rolls" in The Art & Soul of Baking by Sur La
Table and Cindy Mushet
Source:
"Adapted from "Pesto Rolls" in The Art & Soul of Baking by Sur La
Table and Cindy Mushet"
S(Internet address):
"<https://www.mysequinedlife.com/homemade-old-bay-buns/>"
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Per Serving (excluding unknown items): 266 Calories; 7g Fat (24.9%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 536mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0306